12 Bones Smokehouse Collard Greens Recipe
12 Bones Smokehouse Collard Greens are a rich, smoky and tender Southern side dish, slow-cooked with bold flavors like bacon, vinegar and spices, embodying the restaurant’s signature balance of tangy, savory and soulful goodness. Make our 12 Bones Smokehouse Collard Greens Recipe at home. With our Secret Restaurant Recipe your Collard Greens will taste just like 12 Bones Smokehouse.
Yield: 8 Servings
Ingredients
- 6 slices thick-cut Bacon diced
- 1 small Onion finely chopped
- 3 cloves Garlic minced
- 2 pounds fresh Collard Greens stems removed and leaves chopped
- 4 cups Chicken Broth
- 1 cup Water
- 1/3 cup Apple Cider Vinegar
- 2 tablespoons Brown Sugar
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Red Pepper Flakes to taste
- 1/2 teaspoon freshly ground Black Pepper to taste
- 1/2 teaspoon Salt to taste
- 1/4 teaspoon Cayenne Pepper
Instructions
- Place a large Dutch oven or heavy pot over medium heat.
- Add diced bacon. Cook until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add chopped onion. Sauté until softened, about 3 - 4 minutes.
- Stir in minced garlic. Cook until fragrant, about 30 seconds.
- Add chopped collard greens to the pot, tossing to coat in the bacon fat.
- Pour in chicken broth, water and apple cider vinegar. Mix well.
- Stir in brown sugar, Worcestershire sauce, smoked paprika, red pepper flakes, black pepper, salt and cayenne.
- Bring mixture to a gentle simmer. Then reduce heat to low and cover. Cook for 1 1/2 to 2 hours, stirring occasionally, until the greens are tender and infused with flavor.
- Stir crispy bacon back into the greens just before serving.
- Taste and adjust seasoning, if needed.
- Serve hot as the ultimate smoky, tangy barbecue side.